How to make it

  • In a large pot, saute the shallot, cauliflower and squash in a small amount of non-stick spray for 3-4 minutes.
  • Stir in garlic, curry powder, cumin, cinnamon and ginger and cook 1 minute, stirring to coat everything with spices.
  • Add the stock and water, stirring well to dislodge the cooked bits from the pan.
  • Add tomatoes, reduce heat and simmer for 30 minutes or until the vegetables are tender.
  • Stir in the wild rice and serve.

Reviews & Comments 2

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  • chocolatechip 12 years ago
    I think this will be the next soup I make, I have been craving wild rice.
    Was this review helpful? Yes Flag
  • jo_jo_ba 12 years ago
    Amount Per Serving
    Calories: 195.4
    Total Fat: 1.1 g
    Cholesterol: 0.0 mg
    Sodium: 766.8 mg
    Total Carbs: 42.5 g
    Dietary Fiber: 6.9 g
    Protein: 9.5 g
    Was this review helpful? Yes Flag

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